US4181746A - Process for preparing steam-kneaded vermicelli products - Google Patents

Process for preparing steam-kneaded vermicelli products Download PDF

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US4181746A
US4181746A US05/835,770 US83577077A US4181746A US 4181746 A US4181746 A US 4181746A US 83577077 A US83577077 A US 83577077A US 4181746 A US4181746 A US 4181746A
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vermicelli
temperature
steam
paste
kneading
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Seon H. Shin
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

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  • Vermicelli is an alimentary paste that has been made into long thin solid strings smaller in diameter than spagetti.
  • the composition of the vermicelli starting material primarily consists of wheat flour together with minor amounts of other ingredients and additives.
  • This invention relates to a method for converting any known vermicelli starting material (i.e. "vermicelli material") into a vermicelli paste.
  • vermicelli material any known vermicelli starting material (i.e. "vermicelli material”
  • vermicelli material any known vermicelli starting material
  • the invention is applicable to any vermicelli starting material, regardless of its composition.
  • vermicelli pastes and vermicelli products prepared under these conditions are poor in viscoelasticity and are unstable with regard to properties such as water retention, water resistance and shape retention. Further, they are lacking in taste and eating feel.
  • Another object of the present invention is to provide a process for preparing vermicelli pastes in which the time required for the preparation of vermicelli pastes can be substantially shortened compared to conventional methods and the operational efficiency can be remarkably enhanced.
  • Still another object of the present invention is to provide a process for preparing vermicelli products which have a good processability and are characterized in that the time required for boiling during the processing step can be substantially shortened.
  • a further object of the present invention is to provide a process for preparing vermicelli products which are excellent in the preservability and which do not deteriorate even if stored for a long time.
  • the decomposing enzymes are activated by the presence of water and their activity is greatly influenced by the temperature, though the activity is also influenced to some extent by pH.
  • ⁇ -amylase As the known main starch-decomposing enzymes there can be mentioned ⁇ -amylase and ⁇ -amylase.
  • the former enzyme liquifies natural starch contained in the vermicelli material and converts it to dextrin, and the latter enzyme acts on gelatinized starch and partially liquifies gelatinized starch to convert it to maltose.
  • protease As the protein-decomposing enzyme, there can be mentioned protease. This enzyme acts on gluten contained in the vermicelli material to decompose it and loosen the texture of the vermicelli paste. Aging of bread dough has been conducted by utilizing the activity of this protease, but in the case of vermicelli pastes, use of this decomposing enzyme is not preferred.
  • ⁇ -Amylase has a high activity at temperatures of 32° to 42° C. and it is construed that the deactivation temperature is 55° to 60° C.
  • ⁇ -Amylase is deactivated at about 48° C. and it is construed that the deactivation temperature of protease is about 45° C.
  • Speeds of these enzymatic decomposition reactions are doubled every time the temperature is elevated by about 10° C. and as the temperature approximates the deactivation temperature, the speed of each decomposition reaction is drastically elevated. However, when the temperature is elevated beyond the deactivation temperature, the decomposition is terminated promptly. This relation can be represented by the following formula: ##EQU1##
  • the deactivation temperature of ⁇ -amylase is a little higher than 50° C. and even if the paste temperature exceeds 50° C., the decomposing activity still remains. However, if all the enzymes are taken into consideration, the average deactivation temperature is about 50° C. and it may be assumed that when the paste temperature reaches 50° C., all the enzymes in the vermicelli paste are deactivated.
  • the temperature of the vermicelli material is elevated to a level higher than the enzyme deactivating temperature to thereby diminish the activity of the enzymes as much as possible, the bad influences of the decomposing enzymes on the properties of the vermicelli paste can be avoided.
  • the present invention centers around the above concept.
  • the temperature of the supplied water is room temperature or sometimes tepid water is supplied.
  • steam is supplied under a pressure of 0.3 to 0.4 Kg/cm 2 . Accordingly, the enzyme-active time is relatively long and hence, properties of starch and proteins are changed by actions of the decomposing enzymes and excellent vermicelli pastes are difficult to obtain.
  • a feature of the present invention is that the decomposing enzyme-active time is shortened as much as possible so as to deactivate the decomposing enzymes immediately and eliminate the bad influences of the decomposing enzymes on vermicelli products, whereby vermicelli pastes of excellent viscoelasticity, texture, taste, eating feel and other properties can be obtained.
  • the present invention relates to a process for preparing vermicelli which includes the step of kneading a vermicelli material by a steam-kneader having means for jetting compressed steam, and the present invention is characterized in that heated water and compressed steam are first supplied, the temperature of the vermicelli material is elevated to 50° C. within 15 to 60 seconds from the time the heated water is supplied and the steam-kneading operation is carried on for several minutes while continuing the supply of the compressed steam.
  • the protein content is not particularly critical in the starting wheat flour that is used as a main component of the vermicelli starting material. More specifically, in the present invention, even if low-protein wheat flour is used, properties are hardly changed except that starch is converted to ⁇ -starch, and proteins are not decomposed and the texture-retaining property of glutein is compensated by the viscoelasticity of starch. Therefore, degradation of the resulting product does not occur at all.
  • Additives other than wheat flour can optionally be incorporated in the vermicelli material. For example, powdery brine, skim milk, oil, fat, meat extract, table salt and amino acid salts may be incorporated. Further, other grain powders such as rice powder and buckwheat flour may be added.
  • vital glutein and dried alubmin may be added.
  • Vital glutein and dried alubmin have a high water-compatibility and they exert excellent binding and spreading effects. Accordingly, these additives are very effective for forming a vermicelli paste by short-time kneading according to the present invention and the viscoelasticity can be remarkably enhanced.
  • soybean flour As the most preferred additive that can be used with the present invention, there can be mentioned soybean flour. Soybean flour has high nutritive value. However, according to conventional methods, soybean flour can be incorporated only in an amount of 1 to 3%, because incorporation of too large an amount of soybean flour renders the vermicelli paste crumbly and locally stiff and lowers the spreading property of the vermicelli paste. Since wheat flour is different from soybean flour in texture and properties of starch and proteins, there is a difference of the ⁇ -conversion speed between them. Further, since glutein is formed in wheat flour, assimilation is hardly caused between wheat flour and soybean flour. Accordingly, the viscoelasticity is not uniform in the resulting kneaded vermicelli paste. Another reason for reducing the soybean flour content to a lower level is that there is a smell inherent with soybean flour.
  • the kneading treatment is conducted at a high temperature for a very short time, even if there is a difference of the ⁇ -conversion speed between wheat flour and soybean flour, the ⁇ -conversion is attained in the two substances to such an extent that the above difference of the ⁇ -conversion speed may be ignored. Further, good assimilation is attained in the two substances by the kneading treatment. Therefore, the entire structure can be made uniform and a product free of brittleness can be obtained. Still further, since in the kneading step the ⁇ -conversion treatment is performed by compressed steam, the smell inherent in soybean flour can be removed. Accordingly, in the present invention, the above-mentioned defects involved in the conventional methods do not occur even if soybean flour is incorporated in an amount of up to 20 parts per 100 parts of wheat flour.
  • soybean flour When soybean flour is incorporated, the effect of the alcohol treatment (described hereinafter) can be enhanced.
  • soybean proteins are insoluble in alcohol and therefore, during the alcohol treatment, they prevent alcohol from permeating into the interior of the vermicelli paste and exert the effect of retaining the alcohol in the surface portion of the vermicelli paste.
  • a vermicelli material comprising wheat flour as the main component and optional additives such as mentioned above is charged in a steam-kneader having means for jetting compressed steam.
  • steam-kneader an apparatus comprising means for agitating a vermicelli material and means for jetting compressed steam into the vermicelli material being agitated.
  • the vermicelli material charged to this apparatus is subjected to the steam-kneading treatment to elevate the temperature of the vermicelli material.
  • heated water is first supplied, and compressed steam is jetted immediately after or simultaneously with supply of the heated water.
  • the temperature of the heated water may be within the range of 36° to 60° C. If the temperature is too low, a sufficient temperature elevation curve cannot be obtained. If the temperature of the supplied water is higher than 60° C. the temperature of the vermicelli material may be elevated above 50° C. very quickly. In this latter case, although the activity of decomposing enzymes is preferably controlled, starch contained in the vermicelli material is converted to ⁇ -starch too promptly and the vermicelli material is gelatinized, which results in a reduction of the effect of blowing of compressed steam, which will be described hereinafter.
  • the temperature of the supplied water is in the above-mentioned range, no particular disadvantage is brought about, but it is preferred that the temperature of the supplied water be between 45° and 60° C., and most preferably between 50° and 60° C.
  • the amount of heated water to be supplied to the vermicelli material is between about 35 and 40 parts per 100 parts of the vermicelli material, though this proportion can be changed depending on the content of wheat flour in the vermicelli material.
  • compressed steam be introduced just after the heated water is added. If necessary, however, the supply of compressed steam may be started simultaneously with the supply of the heated water.
  • the temperature of the vermicelli material which has been heated to some extent by the heated water, is elevated to 50° C. within 15 to 60 seconds from the start of the supply of the heated water, whereby the temperature range wherein the decomposing enzymes are active can be passed very quickly, and when the steam-kneading is continued and the temperature reaches a temperature higher than 60° C., starch in the vermicelli material is gradually converted from the ⁇ -state to the ⁇ -state.
  • the compressed steam forcibly expands the vermicelli material being under ⁇ -conversion, by its jetting action, and as a result the entire paste is uniformly ⁇ -converted.
  • FIG. 1 is a diagram illustrating approximately a linear relation between the pressure and temperature of steam.
  • FIG. 1 illustrates data obtained when steam was introduced through a feed pipe from a boiler where steam was compressed to 10 Kg/cm 2 and the measurement was conducted on steam just before being supplied to the vermicelli material.
  • Table 2 shows a comparison of vermicelli prepared according to the present invention with vermicelli prepared under conventional conditions.
  • the process of the present invention is distinguishable over the conventional method in that the pressure of the compressed steam used is much higher than in the conventional method. If such high-pressure compressed steam is not used, it is impossible to elevate the temperature of the vermicelli material above 50° C. within 60 seconds, and hence, the desired improvement of properties cannot be attained.
  • water heated at 25° to 30° C. is supplied and the pressure of steam is adjusted to 0.3 to 0.4 Kg/cm 2 , it takes 65 to 80 seconds for the temperature of the vermicelli material to be elevated to 50° C.
  • properties of the resulting vermicelli are those of the conventional method as shown in Table 2.
  • Table 2 When water heated at 36° C. is supplied and the pressure of the supplied steam is adjusted to 0.6 Kg/cm 2 , the temperature of the vermicelli material is elevated to 50° C. over a period of 60 seconds and the results shown in Table 2 are obtained.
  • the temperature of the vermicelli material is elevated to 50° C. over a period of 15 seconds. If the temperature of the supplied water is maintained at 60° C. and the pressure of supplied steam is adjusted above 2.5 Kg/cm 2 , the temperature of the vermicelli material is elevated to 50° C. within a time shorter than 15 seconds and the material is hardened by the abrupt change of the temperature and the resulting paste is browned. If the temperature of the supplied water is maintained within a range of 40° to 50° C. according to the present invention and the pressure of the supplied compressed steam is adjusted above 2.5 Kg/cm 2 , although the temperature of the vermicelli material is elevated to 50° C.
  • the pressure of the compressed steam be not higher than 2.5 Kg/cm 2 .
  • the pressure of compressed steam be in the range of from 0.6 to 2.5 Kg/cm 2 .
  • the pressure of the compressed steam is that measured just before jetting.
  • the pressure of the compressed steam is adjusted to 0.6 to 2.5 Kg/cm 2 as pointed out above (this pressure corresponds to a temperature of 111° to 140° C.). In the present invention, however, it is preferred that the pressure of the compressed steam to be supplied be 0.8 to 1.8 Kg/cm 2 , and most preferably 1.1 to 1.5 Kg/cm 2 .
  • the temperature of the vermicelli material is elevated to 50° C. within a period of 15 to 60 seconds.
  • the temperature of the vermicelli material is elevated to 50° C. over a period of 36 seconds. It is preferred that this time for arrival to the point of 50° C. be 25 to 50 seconds, most preferably 30 to 45 seconds.
  • Compressed steam is fed from a boiler through a steam feed pipe and jetted into a mixer of the steam-kneader. It is preferred that the diameter of a blow-out opening of the steam feed pipe be diminished to some extent. The reason is that if the diameter is increased, the amount of jetted steam can be increased, but since the diameter of the jetted steam drops is increased a sufficient flow rate cannot be obtained when the steam impinges against the vermicelli paste, with the result that there is a risk that ⁇ -conversion in the vermicelli paste cannot be performed uniformly. In view of the foregoing, it is preferred that a great number of steam feed pipes be disposed in the steam-kneader and the diameter of the blow-out opening be small.
  • the temperature of the vermicelli material is elevated to 50° C. within 15 to 60 seconds.
  • the compressed steam is further fed for several minutes to continue the steam-kneading treatment.
  • the rise of the temperature during this treatment is shown in FIG. 2.
  • Curve a shows the rise of the temperature in the conventional method
  • curve b shows the rise of the temperature according to one embodiment of the present invention
  • Curve c shows the rise of the temperature in the case where the temperature of the vermicelli material is elevated above 50° C. within 15 seconds in which case the vermicelli paste loses its viscoelasticity and is hardened.
  • the elevation of the temperature is continued even after the temperature reaches 50° C. Specifically, the temperature is elevated to a range of 60° to 90° C. where ⁇ -conversion of wheat starch takes place. Namely, at 60° C. ⁇ -conversion is initiated and the vermicelli material is converted to a paste.
  • the vermicelli paste By continuously supplying compressed steam the vermicelli paste is expanded while being agitated, and as the temperature is gradually elevated, ⁇ -conversion is advanced uniformly in the entire paste, and when the temperature is elevated to 85° C., the volume of the vermicelli paste is about 3 times as large as the volume of the original vermicelli material, and ⁇ -conversion is substantially completed and a crude rubber-like vermicelli paste is obtained.
  • the temperature exceeds 85° C. the gradient of the temperature rise curve becomes gentle, and at 90° C. ⁇ -conversion is terminated.
  • the temperature exceeds 90° C. the volume of the vermicelli is diminished and the entire paste becomes compact.
  • the steam-kneading treatment step is terminated.
  • the temperature of the vermicelli paste reaches 90° to 100° C.
  • the steam-kneading treatment step is terminated.
  • the temperature is further elevated above 100° C., the paste is excessively hardened and the spreading property is reduced, and cracks are readily formed during the subsequent rolling step. Accordingly, the steam-kneading treatment should be terminated before the temperature of the vermicelli paste exceeds 100° C.
  • the vermicelli paste lacks compactness. Therefore another feature of the present invention is that the steam-kneading treatment is terminated after the temperature has been elevated to at least 90° C.
  • the steam-kneading treatment be terminated when the temperature is elevated to at least 98° C.
  • the steam-kneading treatment is stopped at 96° C.
  • the steam-kneading treatment is preferably terminated when the temperature of the vermicelli paste is in the range of 96° to 100° C.
  • the temperature of heated water is in the range of 36° to 60° C. and the pressure of the compressed steam is 0.6 to 2.5 Kg/cm 2 it takes about 8 minutes under the lowest temperature and pressure conditions or about 4 minutes under the highest temperature and pressure conditions for the temperature of the vermicelli material to rise from 50° C. to 100° C.
  • the steam-kneading treatment is continued for 3 to 7 minutes after the temperature has been elevated to 50° C.
  • the relation between time and temperature is illustrated in FIG. 3 (which is derived from Examples 1-8 that are set forth hereinafter).
  • the pressure in the mixer of the steam-kneader is elevated above atmospheric pressure by jetting of compressed steam, and the temperature of the jetted steam is higher than 100° C.
  • the temperature of the vermicelli paste often exceeds 100° C. If the paste temperature exceeds 100° C., unlike the case of prompt heating, the texture of ⁇ -starch is changed and the paste becomes dull. Accordingly, it is not desirable to conduct the steam-kneading operation for more than 10 minutes after the temperature of the vermicelli material has been elevated to 50° C.
  • the temperature of the vermicelli material is elevated to 50° C. over a period shorter than 15 seconds, as in the case shown by the curve c in FIG.
  • the present invention is directed to a process for preparing vermicelli pastes according to the foregoing procedures.
  • the so prepared vermicelli pastes are processed into vermicelli products according to customary methods which include rolling the vermicelli paste and cooling and cutting the rolled paste to form a raw steamed vermicelli or rolling a vermicelli paste, cooling and cutting the rolled paste and then heating, drying and cooling the cut paste to form a dried steamed vermicelli.
  • an alcohol dipping treatment can be conducted, whereby the preservability of the resulting processed vermicelli product can be further enhanced.
  • the entire structure of the vermicelli paste is ⁇ -converted and subjected to the steam-kneading treatment at a temperature higher than the ⁇ -converstion temperature, the texture of the steam-kneaded vermicelli paste is very compact. Accordingly, this can be conveniently subjected to an alcohol dipping treatment having a high sterilizing effect.
  • the alcohol permeates into the texture of the paste during the dipping step, and the taste is changed. Accordingly, this treatment cannot be regarded as a good sterilizing and preserving treatment.
  • the vermicelli paste is entirely ⁇ -converted and is heated at a temperature higher than the ⁇ -conversion temperature, i.e. 90° C.
  • the texture of the vermicelli paste is rendered very compact and hence, the amount of the permeating alcohol is about 1/4 of the amount of the permeating alcohol in the conventional method.
  • the alcohol is distributed mainly in the surface portion and an alcohol layer is formed in the surface portion. This alcohol layer prevents drying of the vermicelli texture during preservation and therefore, reconversion of the ⁇ -texture to the ⁇ -texture can be effectively prevented and the resulting processed steam-kneaded vermicelli retains excellent properties for a long time.
  • this alcohol dipping treatment be carried out after the vermicelli paste of the present invention (after rolling and cutting into lines) has been aged for 5 to 25 hours. Further, it is preferred that this aging treatment be conducted at a temperature of 12° to 20° C. and a relative humidity of 40 to 60%. If the aging time is shorter than 5 hours, the vermicelli paste shrinks and deformation is readily caused. If the aging time is longer than 25 hours, the vermicelli paste is completely aged, and the texture is hardened and becomes brittle.
  • the aging time is 5 to 25 hours. However, it is preferred that the aging be conducted for 10 to 20 hours and most preferably 15 to 18 hours. Influences of the aging time (0 to 75 hours) on properties of the resulting vermicelli product are shown in Example 11.
  • the so aged vermicelli paste is subjected to the alcohol dipping treatment.
  • the alcohol concentration is appropriately chosen depending on the intended preservation period of the product. When it is necessary to preserve the vermicelli product for more than 3 months, the alcohol concentration is preferably about 75%, and when the preservation period is to be 1 to 3 months, the alcohol concentration is preferably about 60%. If the preservation period is to be shorter than 1 month, the alcohol concentration is preferably about 50%.
  • soybean proteins are insoluble in alcohol, they prevent the alcohol from permeating into the interior of the vermicelli paste, and the alcohol is retained only in the surface portion.
  • FIG. 1 is a graph illustrating the relation between the pressure of steam and the temperature of steam.
  • FIG. 2 illustrates the relation between the steam-kneading time and the rise of the temperature of the vermicelli material in three examples.
  • FIG. 3 illustrates the relation between the steam-kneading time and the rise of the temperature of the vermicelli material in Examples 1 to 8.
  • vermicelli pastes were prepared in the same manner as described in Example 1 except that the temperature of the hot water, the pressure of the compressed steam and the steam-kneading treatment time were changed as shown in Tables 3 and 4. Results of the tests made on the so prepared vermicelli pastes are also shown in Tables 3 and 4.
  • the vermicelli paste obtained in Example 1 was rolled at a temperature of 70° to 90° C. and the rolled paste was immediately transferred to a cooling conveyer to cool the vermicelli paste to room temperature over a period of 5 to 10 minutes. Then, the paste was cut into linear pieces having a width of 2.0 mm and a length of 42 cm, and was aged for various periods and subjected to the alcohol dipping treatment. The texture of the vermicelli paste was easily compacted and excellent properties were obtained. Tests results are shown in Table 5.
  • vermicelli materials which are considered to be obvious equivalents of vermicelli are spagetti, macaroni and pasta and it is intended that these materials be encompassed by the claims under the doctrine of equivalents.

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US05/835,770 1976-10-30 1977-09-22 Process for preparing steam-kneaded vermicelli products Expired - Lifetime US4181746A (en)

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JP13071276A JPS5356340A (en) 1976-10-30 1976-10-30 Production of steam kneading noodle dough and like

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4423082A (en) * 1981-11-23 1983-12-27 Kraft, Inc. Method for manufacturing quick cooking pasta products
US20210235732A1 (en) * 2018-04-24 2021-08-05 Pastificio Rana S.P.A. Cooking process

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5716667A (en) * 1980-07-01 1982-01-28 Hiroyuki Yamato Method and apparatus for preparation of steamed and kneaded noodle
JPS59227258A (ja) * 1983-06-07 1984-12-20 Kibun Kk 多加水麺帯の製造方法
JPS60115896U (ja) * 1984-01-12 1985-08-05 水野　英夫 缶切り
JPH01202266A (ja) * 1988-01-28 1989-08-15 Borden Inc 一段階でつくられる調味したパスタ製造物
JP5175758B2 (ja) * 2009-02-05 2013-04-03 株式会社戸田久 茹で蒸練麺及びその製造方法
JP6386249B2 (ja) * 2014-04-14 2018-09-05 日清製粉株式会社 麺類の製造方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1660839A (en) * 1926-09-20 1928-02-28 Harry C Herendeen Process of preparing dough
US2819969A (en) * 1953-08-29 1958-01-14 Grandel Felix Paste wares of high biological value and a process of making same
US3162536A (en) * 1959-10-19 1964-12-22 Buehler Ag Geb Method for producing alimentary paste foods from starchy flours of low protein content
DE1937881A1 (de) * 1969-07-25 1971-02-04 Milupa Pauly Ag Verfahren zur Herstellung von Getreideschleimen in Trockenform
US3979525A (en) * 1973-04-23 1976-09-07 Fairmont Foods Company Process for retarding mold growth in partially baked pizza crusts and articles produced thereby

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1660839A (en) * 1926-09-20 1928-02-28 Harry C Herendeen Process of preparing dough
US2819969A (en) * 1953-08-29 1958-01-14 Grandel Felix Paste wares of high biological value and a process of making same
US3162536A (en) * 1959-10-19 1964-12-22 Buehler Ag Geb Method for producing alimentary paste foods from starchy flours of low protein content
DE1937881A1 (de) * 1969-07-25 1971-02-04 Milupa Pauly Ag Verfahren zur Herstellung von Getreideschleimen in Trockenform
US3979525A (en) * 1973-04-23 1976-09-07 Fairmont Foods Company Process for retarding mold growth in partially baked pizza crusts and articles produced thereby

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4423082A (en) * 1981-11-23 1983-12-27 Kraft, Inc. Method for manufacturing quick cooking pasta products
US20210235732A1 (en) * 2018-04-24 2021-08-05 Pastificio Rana S.P.A. Cooking process
US11986007B2 (en) * 2018-04-24 2024-05-21 Pastificio Rana S.P.A. Cooking process

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IT1091028B (it) 1985-06-26
CA1080540A (en) 1980-07-01
JPS5356340A (en) 1978-05-22

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